Preheat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the slivered almonds, chopped pecans, pumpkin seeds, sunflower seeds, and coconut flakes.

In a small whisking bowl, combine the melted coconut oil, granular sweetener, vanilla extract, cinnamon, and sea salt. Whisk until the sweetener is partially dissolved and the mixture is emulsified.

Pour the liquid mixture over the dry nut and seed blend. Fold using a spatula until all components are evenly coated.

Distribute the mixture across the prepared baking sheet in a single, even layer to ensure uniform heat distribution.

Bake for 12 to 15 minutes, stirring the mixture halfway through the duration to prevent the edges from scorching.

Remove from the oven when the coconut flakes are golden brown and the nuts are fragrant. Let the tray cool completely at room temperature to allow the mixture to crisp.

Once cooled, stir in the chia seeds, ground flax seeds, and hemp hearts (adding these post-bake preserves their delicate omega fatty acids).

Transfer the muesli to an airtight glass container and store in a cool, dry place for up to 3 weeks.